Reference > Farmer's Cookbook > COLD DESSERTS > Norwegian Prune Pudding
  Tapioca Cream Nut Prune Soufflé  

Norwegian Prune Pudding

1/2 lb. prunes = 22 prunes
1 inch piece stick cinnamon
2 cups cold water
11/3 cups boiling water
1 cup sugar
1/3 cup corn-starch
1 tablespoon lemon juice

Pick over and wash prunes, then soak one hour in cold water, and boil until soft in same water. Obtain meat from stones and add to prunes and water; then add sugar, cinnamon, boiling water, and simmer ten minutes. Dilute corn-starch with enough cold water to pour easily, add to prune mixture, and cook five minutes. Remove cinnamon, add lemon juice, mould, then chill, and serve with cream.

  Tapioca Cream Nut Prune Soufflé  

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